Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche


Serves: 4
Preparation time: 20 mins
Cooking time: 35 mins
Pressure cooker setting: 1


For the salmon

• 120g hot smoked salmon, flaked

For the beetroot salad
• 4 medium size beetroot, washed and trimmed
• 1 pinch salt
• ½ shallot, finely chopped
• 2 tsp aged balsamic vinegar
• 2 tbsp extra virgin olive oil (*1)
• 1 tbsp water
• 4 pinches sea salt (*2)
• 2 pinches black pepper, freshly ground

For the crème fraiche dressing
• 100g crème fraîche
• 1 tsp horseradish, fresh, finely grated
• 2 pinches sea salt
• 1 pinch cayenne pepper
• 1 squeeze lemon juice

Chef's notes*
1. Extra Virgin olive oil
Use your best extra virgin olive oil in dressings or when finishing a dish to add flavour.
2. Salt
There is a relatively high salt content in the salmon as it has been cured and then hot smoked – therefore add the minimum amount of salt to the beetroot salad. Never use salt with anti caking additives.
3. Beetroot
In order to gain the maximum flavour from the beetroot, you must cook it through as the starches will convert into sugars, and then you will have maximum flavour. Test it: When you insert a small knife, it should meet with no resistance, and the texture should be soft and melting.
4. Gloves
I would recommend wearing rubber gloves when preparing the beetroots, to protect y 6 our hands from staining.


Planning Ahead
• The beetroot salad can be prepared up to a few hours in advance.

For the beetroot salad
• In the pressure cooker, place the beetroot, a good pinch of salt and enough water to reach the minimum fill mark.
• Cover with the lid and place on a high heat on pressure setting 1.
• Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 35 minutes.
• After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid.
• Check that the beetroots are cooked (*3), remove with a slotted spoon to a chopping board and wait until they have cooled enough to handle.
• Using your hands (*4), gently rub the skin from the beetroots, cut in half and place in a large bowl and mix with the remaining ingredients.

For the crème fraiche dressing
• In a bowl, mix the ingredients together, taste and adjust the seasoning if required.

To finish
• Arrange the beetroot salad in the centre of the plate, top with the flaked salmon and spoon the horseradish crème fraîche over or around.
• Garnish with a few sprigs of dill.

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